Chana Pulao Recipe | Chickpeas Pulao Recipe

Chana Pulao is a quick and easy rice dish with full of flavours and protein. I prepared this pulao today for lunch and it came very well and we simply enjoyed with onion raita. I used only a few ingredients to prepare this pulao and is perfect for a lunch box.

You can prepare this pulao even with store brought chickpeas tin, but I prefer to use freshly cooked peas in the home. I usually cook a lot at once and allow them to cool before freezing them in small individual packs. This way it becomes very handy, in case if you forgot to soak Chana.

Sending this aromatic and easy chana pulao recipe as my 8th-day post to the Blogging Marathon.

STEP BY STEP PICTURES OF MAKING CHANA PULAO RECIPE

Ingredients:

• Basmati rice-2cups
• Cooked Chana -1cup
• Finely chopped onion -1 small
• Red chilli powder-½tsp
• Shah jeera-1tsp
• Cumin seeds- 1tsp
• Tomato-2small
• Cloves-2nos
• Cardamon-2nos
• Bay leaves -1
• Turmeric powder-½tsp
• Salt to taste
• Oil-2tbsp
• Ghee-1tsp
• Mint leaves a handful
• Coriander leaves a handful

To grind:

• Green chillies-2nos
• Onions-1small
• Ginger garlic paste-1tsp
• Coriander leaves a handful

Preparation:

Wash and soak the rice in enough water for 20 minutes.

Drain the water from the rice and keep aside.

Heat a Kadai with 2tsp of ghee then add shah jeera, bay leaves, cloves and cardamom pods.

Add the rice and sauté for a few minutes so that the rice is nicely coated with ghee.

Next, add 3 cups of hot water along with salt and mix well.

Cover and cook on low flame for 10-12 minutes or until the water is completely absorbed and rice is cooked.

Spread the cooked rice on a plate to cool.

In meanwhile, heat a pan with oil, add cumin seeds, chopped onions and fry them until they turn translucent.

Then add the grounded masala paste and sauté until the raw smell goes out.

Add chopped tomatoes along with turmeric, chilli powder and required salt. Mix them well.

Sauté until the tomatoes are nicely mashed. Add the cooked Chana/chickpeas along with coriander, mint leaves and mix well so that it is nicely coated with the masala.

Once the oil oozes out of the masala, add the cooked rice slowly and mix well and cook with a closed lid for 2 minutes.

Switch off the hob, add remaining chopped coriander leaves.

Transfer this delicious chana pulao into a serving bowl and enjoy with onion raita or with your favourite korma.

FEW MORE DELICIOUS PULAO RECIPES

Green Peas Pulao

Coconut Milk Pulao

Coriander Rice Pulao

📖 Recipe

Chana Pulao Recipe | Chickpeas Pulao Recipe

Chana Pulao is a quick and easy rice dish with full of flavours and protein. I prepared this pulao today for lunch and it came very well and we simply enjoyed with onion raita. I used only a few ingredients to prepare this pulao and is perfect for a lunch box. You can prepare this pulao even with store brought chickpeas tin, but I prefer to use freshly cooked peas in the home. I usually cook a lot at once and allow them to cool before freezing them in small individual packs. This way it becomes very handy, in case if you forgot to soak Chana.

5 from 2 votes

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Main Course, Pulao, Rice Dish

Cuisine: Indian

Servings: 4 People

Author: Pavani

1x2x3x

Ingredients

• Basmati rice-2cups
• Cooked Chana -1cup
• Finely chopped onion -1 small
• Red chilli powder-½tsp
• Shah jeera-1tsp
• Tomato-2small
• Cloves-2nos
• Cardamon-2nos
• Bay leaves -1
• Turmeric powder-½tsp
• Salt to taste
• Oil-2tbsp
• Ghee-1tsp
• Mint leaves a handful
• Coriander leaves a handful

To grind:

• Green chillies-2nos
• Onions-1small
• Ginger garlic paste-1tsp
• Coriander leaves a handful

Instructions

• Wash and soak the rice in enough water for 20 minutes.
• Drain the water from the rice and keep aside.
• Heat a Kadai with 2tsp of ghee then add shah jeera, bay leaves, cloves and cardamom pods.
• Add the rice and sauté for a few minutes so that the rice is nicely coated with ghee.
• Next, add 3 cups of hot water along with salt and mix well.Cover and cook on low flame for 10-12 minutes or until the water is completely absorbed and rice is cooked.
• Spread the cooked rice on a plate to cool.
• In meanwhile, heat a pan with oil, add cumin seeds, chopped onions and fry them until they turn translucent.
• Then add the grounded masala paste and sauté until the raw smell goes out.
• Add chopped tomatoes along with turmeric, chilli powder and required salt. Mix them well.
• Sauté until the tomatoes are nicely mashed. Add the cooked Chana/chickpeas along with coriander, mint leaves and mix well so that it is nicely coated with the masala.
• Once the oil oozes out of the masala, add the cooked rice slowly and mix well and cook with a closed lid for 2 minutes.
• Switch off the hob, add remaining chopped coriander leaves.
• Transfer this delicious chana pulao into a serving bowl and enjoy with onion raita or with your favourite korma.

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